Meal Prep Made Simple is here.
The day! It’s here! Finally.
If you’ve somehow managed to avoid hearing me gush about this project, here’s the lowdown: Abigail and I are on the same page about food. We don’t like it when it’s bland. We don’t like it when it’s repetitive. And we especially don’t like it when it’s gym bro food is fuel and nothing more macro meeting type food. So, like…all of the things you probably think of when “meal prep” comes to mind? We hate them.
But! We also know meal prep can be a fabulous tool for getting food on the table if it’s done right. In our humble opinion, that’s what Meal Prep Made Simple is. Meal prep, done right. It’s flavorful, flexible recipes (everything can be vegetarian and gluten free if you want). And more importantly, it’s all the tools you need to get a full week of said flavorful food in your fridge in 2 hours. And detailed guidance on keeping your meal prep interesting over the course of that week.
I’m really proud of two specific tools we’ve included in Meal Prep Made Simple: The Game Plans and The Remixes. Abigail and I have done our best to describe each of these tools in as much detail as possible, but I really don’t think we’ve done them justice. So today, I want you to actually see both in action.
It’s excerpt time!
I want you to see (and hopefully cook) our very delicious (duh!!!!) recipe for Sesame Noodles with Edamame and Scallions. But I’m also including a peek of the rest of the menu, and as mentioned, the game plan, the remixes for the full menu.
Order Meal Prep Made Simple for the rest of the recipes in this menu, the detailed grocery list, and equipment list. Plus 4 more full menus and all their associated prep materials!
Okay, let’s take a look:
The Bright and Zesty Menu:
The Game Plan:
Ugh, just seeing her here makes me so happy. Abigail and I put a ton of love and labor into this project and are so thrilled she’s finally here. I hope you grab a copy for yourself. And as always, I’m wishing you a well-fed week ahead.
Here’s that link one last time:
With love and a tip of my chef’s hat,